Go Back
Broccoli Pie

Broccoli Pie

Broccoli Pie is a creamy, savory tart with a flaky pastry, tender broccoli, and a trio of melting cheeses for depth. The custardy filling bakes to a golden top while herbs and paprika add brightness, making it an easy weeknight dinner or elegant brunch option. Try it for its crisp crust and rich, balanced filling that’s perfect for sharing.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 2 hours 15 minutes
Total Time 3 hours 15 minutes
Course Dinner
Cuisine Mediterranean
Servings 6 servings
Calories 350 kcal

Equipment

  • Mixing Bowl
  • Tart Pan
  • Rolling Pin
  • Oven
  • Pot

Ingredients
  

  • 250 g all-purpose flour Provide structure and bulk to the pastry and filling; combine with fats and liquids to form a cohesive dough for the pie crust. Sift or whisk to aerate if desired and measure precisely for consistent texture and crumb.
  • 1 pinch salt Enhance and balance flavors in both crust and filling; disperse sparingly to avoid over-salting the dish. Dissolve into dough or sprinkle into custard to subtly highlight other ingredients.
  • 100 g butter cold, cut into cubes contribute flakiness and richness to the pastry when cut into flour; keep cold to prevent gluten overdevelopment and ensure a tender crust. Work quickly to incorporate for pockets of butter that create a flaky texture.
  • 60 ml water Bind the dough together and provide moisture to form a pliable pastry; adjust slightly depending on humidity and flour absorption. Add chilled water gradually to avoid a sticky dough and rest before rolling to relax gluten.
  • 2 egg yolks one mixed with a bit of water for egg wash (i.e. spreading over the dough) Act as an emulsifier and provide a glossy egg wash for the pastry surface; reserve one yolk mixed with water to brush over dough for a golden finish. Incorporate whole yolks into custard for richness and to help set the filling.
  • 400 g broccoli cut into florets Offer bulk, texture, and a mild vegetal flavor when cut into florets; blanching or lightly steaming preserves color and tenderness before assembling. Distribute evenly through the filling for consistent bites and adjust cooking to avoid soggy results.
  • 15 ml whole milk Add creaminess and thin the custard slightly while contributing a touch of dairy sweetness; stir into beaten eggs and cream for a silkier texture. Warm slightly before combining to prevent curdling and ensure smooth blending.
  • 150 ml whole cream Provide a rich, luxurious base for the custard with high fat content, adding body and mouthfeel to the pie filling. Combine with milk and eggs to create a stable, creamy set once baked.
  • 3 medium eggs Create structure and help the filling set while contributing richness and lift; whisk thoroughly with dairy to incorporate air and ensure even cooking. Temper eggs if adding hot liquids to prevent scrambling.
  • 50 g parmesan cheese grated Introduce savory, salty, and umami notes with a nutty finish when grated into the filling; blend with other cheeses for depth of flavor. Sprinkle evenly and taste the mixture to balance saltiness before baking.
  • 100 g graviera cheese grated (or Swiss, Gruyere Cheese) Contribute a robust, slightly salty and tangy flavor similar to Gruyère or Swiss when grated; melt into the filling for a smooth, cohesive texture. Combine with other cheeses for complexity and enhanced meltability.
  • 100 g feta cheese grated Provide briny, tangy contrast and creamy texture when crumbled or grated into the filling; balance its saltiness with milder dairy. Distribute in small pockets to add bursts of flavor throughout the pie.
  • 1/4 bunch spearmint finely chopped Add a bright, herbaceous lift with fresh, cool notes when finely chopped; mix into the filling for aromatic complexity. Use sparingly to complement the savory elements without overpowering the dish.
  • 1 tsp paprika sweet Provide mild smoky sweetness and color when added to the filling; sprinkle and taste to control intensity. Combine with other spices to enhance overall flavor without masking fresh ingredients.
  • 1 tbsp thyme finely chopped Offer an earthy, aromatic herbaceousness when finely chopped, contributing floral and savory undertones to the filling; mix into the custard for even distribution. Use fresh thyme leaves to preserve delicate flavor during baking.
  • 300 g white mushrooms cut into 4 pieces Bring meaty, umami depth and a tender texture when quartered; sauté briefly in olive oil to concentrate flavor and reduce moisture before adding to the filling. Use mushrooms to add savory complexity and pair well with cheeses.
  • salt Season and enhance overall taste when used to adjust salinity; add gradually and taste as you go to avoid over-salting. Combine with salty cheeses in the recipe to find the right balance.
  • pepper Provide sharp, warming heat when freshly ground to taste; brighten and balance creamy and vegetal components in the filling. Add at the end of seasoning to preserve its aromatic impact.
  • extra virgin olive oil Contribute a fruity, rich base for sautés and dough handling; use to sauté mushrooms and onions or brush lightly on pastry for browning. Choose good-quality extra virgin olive oil for pronounced flavor and aroma.

Instructions
 

  • In a large bowl, add the flour, salt and butter. Wearing disposable gloves, we begin to rub the butter with the flour with our fingers, until the mixture looks like crumbs.: The air is cool when you begin. As you rub the cold butter into the all purpose flour , you should hear a faint whisper as the crumbs form, and the mixture will feel sandy between your fingers. This technique creates little pockets of butter that melt during baking and give the crust layers, so do not overwork the dough or the texture will become dense. A common mistake is warming the butter with your hands, which makes the dough greasy, so work briskly and consider chilling the bowl if your kitchen is warm.
  • Add the water, 1 egg yolk and knead until you create a smooth dough.: After adding the cold water and one egg yolk , press the mixture together with fingertips or a bench scraper; the dough should come together without being sticky. You will feel it transform from crumbly to cohesive, and the surface should be smooth. Knead just enough to bind; over kneading tightens gluten and yields a tough crust. If the dough feels sticky, dust lightly with flour rather than adding more water.
  • Shape the dough into a disc, wrap it in plastic wrap and put it in the refrigerator for 1 hour.: Chilling firms the butter and relaxes the gluten so the dough rolls easily and bakes flakier. The dough will feel cold and slightly glossy after chilling. Resist the urge to shorten this rest, because a warm dough will shrink when baked. If you skip chilling you risk a crust that warps or contracts in the oven.
  • Preheat the oven to 160°C (320°F) in fan mode.: The oven should steadily come to temperature, producing a dry heat that encourages even crust baking. You may notice a subtle hum as the fan circulates air, which helps the pastry brown evenly. If your oven runs hot, use an oven thermometer to avoid an overbrowned base. Preheating fully is essential; placing pastry into an oven that has not stabilized can result in an underbaked interior.
  • Place 2 sheets of parchment paper on a workbench and sprinkle with flour. Using a rolling pin, roll out the dough between the parchment paper sheets. If the dough sticks, sprinkle it with a little more flour.: Rolling between parchment makes the process smooth and prevents sticking, and the extra flour on the sheets creates a buffer so the dough moves without tearing. The dough should roll out into an even circle, about the thickness of a coin, and if it clings slightly, a light dusting of flour will free it. Avoid excess flour which will dry the edges; a gentle touch keeps the pastry tender.
  • Grease with butter and flour a round tart pan, 26 cm (10 inches) in diameter, with a removable bottom. Spread the dough into the tart pan, pressing it well, so that it sticks to the bottom and sides of the pan.: Greasing ensures the baked tart releases cleanly, and the removable bottom helps when unmolding. Press the dough into the pan, making sure it adheres to the sides without stretching, which would cause shrinkage. Run a rolling pin across the top to remove excess. A common error is pressing too hard and compressing the layers, so aim for even pressure and a snug fit.
  • Pierce the bottom of the tart with a fork in many places. Cover the dough with plastic wrap and put some weight (beans, lentils or baking weights) on it, so that the dough does not rise during baking.: Docking the base prevents bubbles from forming, keeping the surface flat for filling. After covering with plastic and adding weights, the crust will bake without puffing, yielding a uniform shell. If you skip docking, you might end up with uneven pockets that make filling difficult and can cause leaks during blind baking.
  • Bake for 30 minutes and remove the tart base from the oven and brush it with the yolk spread. Raise the temperature to 180°C (360°F), bake again until golden and set the base aside.: As the crust bakes, you will notice it go from pale to a tender golden hue; the aromas will hint at toasty butter and baked flour. Brushing with the egg yolk wash at this stage seals the surface so it resists sogginess when the custard is added. Overbaking at this step will darken the crust too much, while underbaking leaves it fragile and prone to collapsing when filled.
  • Lower the oven temperature to 160°C (320°F) in the fan mode.: Reducing the heat prepares the oven for a gentler bake of the filled tart, promoting even set of the custard without overbrowning. You will switch from high initial heat to a steady, controlled environment where the filling can cook slowly. Skipping this adjustment risks a browned top before the interior is fully set.
  • Place a small pot, with enough salted water, over high heat. Once the water starts to boil, add the broccoli and boil for about 10 minutes. Remove with a slotted spoon and move to a bowl with water and ice.: When the water reaches a rolling boil, add the broccoli florets and cook until they are tender yet bright green. The boiling sound intensifies as you add the vegetables, and the blanching time is short so check often. Immediately shock the broccoli in ice water to stop cooking and preserve color. Overcooking here leads to limp, mushy florets that release water into the tart and dilute the flavor.
  • In another bowl, add the milk, cream, eggs, parmesan cheese, graviera cheese, feta cheese, spearmint, paprika and thyme. Season with salt and pepper and mix very well with a hand whisk, until the mixture is even.: Whisk until the mixture is smooth and glossy, and you will see the cheeses start to meld into the dairy. The aroma will become a layered savory scent with herbaceous notes, and the mixture should taste slightly seasoned but not overpoweringly salty. If the mixture tastes too bland, a touch more salt will help, but be cautious because the cheeses add salt naturally.
  • Spread the broccoli and mushrooms over the base of the tart, place it in the oven and carefully pour the filling mixture.: Arrange the blanched broccoli and cut white mushrooms evenly so each slice gets a balance of vegetables. When you pour the filling over them, watch as it seeps into crevices, surrounding the vegetables without displacing them. Press down lightly if large air pockets appear, but avoid packing them in which can compress the filling unevenly. Uneven distribution causes some slices to be too wet or too sparse.
  • Bake the tart for 1-1 1/2 hours, until golden. Set it aside to cool and serve.: The oven will gently hum as the custard sets; you will see the top turn a warm golden brown and the center should be just set with a slight wobble. The aroma at this stage is rich and deeply savory. Let the tart cool so it firms before slicing; cutting too soon will cause the filling to spill. A frequent mistake is removing it while the center is still liquid, so err on the side of a few extra minutes if uncertain.

Notes

  • Chill the dough: Always rest the dough for the full hour so the butter firms, and the gluten relaxes, leading to a tender, flaky crust rather than a tight, chewy one.
  • Blind bake properly: Use parchment and weights during the first bake, then brush with the yolk wash to seal the crust; this prevents the custard from making the base soggy and ensures a crisp bottom.
  • Control moisture: After blanching the broccoli, drain and pat it dry so excess water does not dilute the custard, and sauté the mushrooms briefly in extra virgin olive oil to concentrate their flavor and remove moisture.
  • Balance the cheeses: Combining parmesan cheese, graviera cheese, and feta cheese gives depth and texture; taste the raw custard for seasoning before baking, because cheeses add variable salt levels.
  • Use gentle oven heat: Baking the filled tart at a moderate temperature allows the custard to set slowly for a smooth texture, while high heat risks an overbrowned top and undercooked center.
Keyword broccoli tart recipe, cheese broccoli quiche, easy weeknight tart, savory vegetable pie